Boil water in a wok. Add sugar. Add cardamom. Add milk. Continue boiling until the solution turns syrupy. A thick white frothy substance forms on top of the boiling solution. Take it with a spoon and throw it out regularly.

Fry the grated coconut a little bit to take away any excess moisture, do not let it change its white color.

At the exact time where the sugar solution turn syrupy add coconut and stir well.

Once properly mixed and you feel the mix is fluid enough, spread it on to a flat steel plate, smeared with ghee.